Schubring, Reinhard and Meyer, Carsten (1999) Qualitätsvergleich zwischen maschinen- und handgeschälten Nordseegarnelen. Informationen für die Fischwirtschaft aus der Fischereiforschung, 46(2), pp. 36-44.
After the evaluation of 48 samples consisting of hand and machine-peeled sand shrimps it can be stated that there was no significant difference in quality between both. The quality of the sand shrimps was evaluated by sensorially performed paired comparison as well as by estimating the microbial load and the volatile amines (MMA, DMA, TMA). Additionally, the colour characteristics were measured instrumentally. To characterise the influence of the technological regime measurements of pH and of the salt content were performed. The quality of sand shrimp is further influenced by technological steps as freezing, cooking procedure and preservatives used. From the hygienic point of view the machine-peeling was without any objections. The microbial load was small and below the limit set by EC. Measurement of volatile amines was not suited to make visible difference created be the various peeling methods.
|Item Type: ||Article|
|Title: ||Qualitätsvergleich zwischen maschinen- und handgeschälten Nordseegarnelen|
|Personal Creator/Author: |
|Journal or Publication Title: ||Informationen für die Fischwirtschaft aus der Fischereiforschung|
|Page Range: ||pp. 36-44|
|Contact Email Address: ||email@example.com|
|Issuing Agency: ||Bundesforschungsanstalt für Fischerei|
|Additional Information: ||Johann Heinrich von Thünen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung = Information on Fishery research in 2010.|
|Uncontrolled Keywords: ||fish quality; method comparison; sensoric test; chemical properties; sand shrimp; Crangon crangon|
|Item ID: ||3287|
|Depositing User: ||Horst Bahl|
|Date Deposited: ||07 May 2010 18:46|
|Last Modified: ||10 Nov 2012 18:48|
Actions (login required)